Ingredients:

  • 2 cups (300 g) dried navy beans, soaked overnight
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil (15 ml)
  • 1/4 teaspoon smoked paprika (1 g)
  • 1/4 teaspoon ground mustard (1 g)
  • 1 tablespoon brown sugar (15 g)
  • 1 tablespoon Worcestershire sauce (15 ml)
  • 1 can (14 oz / 400 g) diced tomatoes, undrained
  • 1 cup (240 ml) vegetable broth or water
  • Salt and pepper, to taste

Instructions:

  1. Drain and rinse the soaked beans.
  2. Heat olive oil in a medium saucepan over medium heat.
  3. Add onions and garlic; sauté until softened.
  4. Stir in smoked paprika, ground mustard, brown sugar, Worcestershire sauce, diced tomatoes, and vegetable broth.
  5. Add the rinsed beans; stir to combine.
  6. Bring to a gentle simmer, then reduce heat and simmer for 45 minutes, stirring occasionally, until beans are tender.
  7. Season with salt and pepper to taste.
  8. Pour the mixture into a baking dish and bake in a preheated oven at 350°F (175°C) for about 15–20 minutes until bubbly.